Tofu Makhani (Tofu Butter Masala)

• servings: 6 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 pack firm tofu (approx 400 grams)

2 tablespoon oil

1/2 teaspoon red chilli powder

1/2 teaspoon turmeric powder

1/2 tablespoon lemon juice

salt

1 tablespoon oil

1 teaspoon cumin seeds

1 medium onion (red or white)

1 tablespoon green chillies

1 tablespoon ginger chopped

1 tablespoon garlic chopped

2 small tomatoes (fresh chopped)

1/4 cup tomato puree (pasatta)

2 tablespoon cashew nuts (raw - optional)

1 tablespoon salt

1 teaspoon whole spices (cardamom, cloves, cinnamon bark, black peppercorn)

1 tablespoon dry fenugreek leaves (kasoori methi)

2 tablespoon plant based butter

1 teapoon kashmiri red chilli powder

1/2 teaspoon turmeric powder

1 tablespoon coriander powder and cumin powder

3 tablespoon cashew cream (or coconut cream)

1 tablespoon sugar (maple syrup)

1/2 teaspoon lemon juice

3 tablespoon coriander (chopped)

1 tablespoon cream

Directions

Prepare the Tofu

Press the tofu.

Cut extra firm tofu into cubes, press out excess water, and marinate with oil, red chilli powder,lemon juice, turmeric and a pinch of salt.

Cook the Marinated Tofu

Heat oil in a large pan over medium heat. Sauté tofu cubes until golden brown. Remove and set aside.

Make Vegan Makhani Sauce

Heat oil in a pan over medium-low heat. Add cumin seeds, bay leaves, cardamom, cloves, black peppercorns, and a cinnamon stick, allowing them to sizzle until fragrant.

Stir in onions, ginger-garlic paste, and green chilies, followed by fresh tomatoes, tomato puree, and optional cashew nuts.

Mix well and cook the onions and tomatoes for a few minutes. Add kasoori methi and salt.

Pour in 1/2 cup of water, bring to a boil, then cover and let it simmer for 20 minutes. Turn off the heat and let the mixture cool to room temperature.

Blend using an immersion blender or a jug blender until smooth.

Return the puree to the pan over low heat. Sprinkle in coriander powder, cumin powder, red chili powder, and sugar.

Stir and let the sauce simmer gently for 4-5 minutes.

Finally, mix in vegan butter and cashew cream or coconut milk.

Finish the dish

Add seared tofu, stir well and cook for a few more minutes.

Turn off the heat, add crushed fenugreek leaves, and lemon juice.

Garnish it with fresh chopped coriander and drizzle cashew cream.